Blog

We had our fall farm tour this past weekend--the weather was beautiful and I would like to thank all that came out to see and learn a little about what we are doing. We saw many of our fall greens, radishes, turnips, and kales--multiple varieties of each.

Our sweet potatoes were finally harvested about 2 weeks ago. The crop looks plentiful so we will be bringing those in throughout the rest of our season. We still have lots of winter squash in storage as well.

Finally we had our rain--4 of the last 7 days. So we went from dusty to muddy in a short time. Our fall greens are growing now. Seeds that were put in a month ago have finally germinated and sprouted. So 3 weeks or so we will have plenty--pac chois, arrugula, broccoli raab and spinach will all be coming in for our last 6 to 8 weeks of deliveries. We're still picking peppers, eggplants and tomatoes as well as several types of beans--by the end of the month all these should be about done.

The butternut squash in this week's share has me really excited. There are so many ways to prepare it. I love roasting it simply with butter and warm, sweet spices like pumpkin pie spice or maple syrup and cinnamon. Sometimes, though, you need something different. When I'm in the mood for a savory butternut squash dish, this is what my kitchen smells like.

Summer is almost over. Our fall crops have been planted and some are being harvested. We’re still waiting for some rain—only 5 inches since August 13th. It seems to be raining at times all around us but not here. Our winter squashes are being picked and look very good—some new varieties this year including vegetable spaghetti. We’ll start brining all types in shortly. Our sweet potato harvest will start next week so look for those in October after curing for a couple of weeks.